PORK MEDALLIONS WITH SQUASH & GREENS RECIPE

Pork Medallions with Squash & Greens Recipe image

Provided by @MakeItYours

Number Of Ingredients 21

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2 quarts water
4 cups chopped mustard greens
1 medium butternut squash, peeled and cut into 1/2-inch cubes
3 medium leeks (white portion only), halved and sliced
3 tablespoons olive oil
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1-1/2 cups reduced-sodium chicken broth
1/2 teaspoon salt
PORK MEDALLIONS:
2 pork tenderloins (3/4 pound each), cut into eight slices
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1 teaspoon cornstarch
1/2 cup apple cider or juice
1/3 cup reduced-sodium chicken broth
1 tablespoon olive oil
1 tablespoon butter
1 medium tart apple, peeled and chopped

Steps:

In a large saucepan, bring water to a boil. Add mustard greens; cook, uncovered, for 3-5 minutes or until tender.
Meanwhile, in a Dutch oven, saute squash and leeks in oil until tender. Add garlic and pepper flakes; saute 1 minute longer. Stir in broth and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 8 minutes or until liquid has almost evaporated. Drain greens and add to squash mixture; set aside and keep warm.
Cover pork with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic. In a large resealable plastic bag, combine the flour, salt, pepper and rosemary. Add pork, a few pieces at a time, and shake to coat.
In a small bowl, whisk the cornstarch, apple cider and broth until smooth; set aside.
In a large skillet, cook pork in oil and butter until meat juices run clear. Remove and keep warm. Add apple to the pan; cook and stir for 2-4 minutes or until crisp-tender.
Stir cornstarch mixture; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork; heat through. Top with apple mixture; serve with squash mixture.
Yield: 8 servings.
Originally published as Pork Medallions with Squash & Greens in Diabetes Spring 2012
Nutritional Facts
ounces cooked pork with 3/4 cup squash mixture equals 272 calories, 11 g fat (3 g saturated fat), 51 mg cholesterol, 669 mg sodium, 24 g carbohydrate, 5 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat.
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